Effortless Flavor: Slow Cooker Sauerkraut and Sausage Recipe

Sauerkraut and sausage is a classic combination, a staple in many cultures, particularly German and Polish cuisine. The tangy, fermented flavor of sauerkraut pairs perfectly with the savory, often smoky taste of sausage. While traditionally cooked on the stovetop or oven, using a slow cooker to prepare this dish elevates it to a whole new level of convenience and flavor depth. The long, slow cooking process allows the flavors to meld together beautifully, resulting in a tender, juicy sausage and incredibly flavorful sauerkraut. This recipe is perfect for busy weeknights, potlucks, or any occasion where you want a hearty, satisfying meal without a lot of fuss.

## Why Use a Slow Cooker?

The slow cooker, also known as a Crock-Pot, is an invaluable kitchen appliance for several reasons:

* **Convenience:** Simply add the ingredients, set the timer, and walk away. No need to constantly monitor the cooking process.
* **Flavor Development:** Slow cooking allows flavors to meld and deepen over time, resulting in a richer, more complex taste.
* **Tenderizes Meats:** Tougher cuts of meat become incredibly tender and juicy during the long cooking process.
* **Hands-Off Cooking:** Ideal for busy individuals or families who want a delicious meal without spending hours in the kitchen.
* **Keeps Food Warm:** Many slow cookers have a ‘warm’ setting, allowing you to keep the dish at a safe serving temperature for an extended period.

## Ingredients for Slow Cooker Sauerkraut and Sausage

Here’s what you’ll need to make this delicious and easy recipe:

* **Sauerkraut:** 2 lbs (approximately 1 large jar or bag) sauerkraut, rinsed and drained. Rinsing is important to reduce the sourness, but some people prefer it unrinsed for a more intense flavor. Choose your sauerkraut based on your personal preference. Some brands are more sour than others.
* **Sausage:** 1.5 – 2 lbs smoked sausage, such as kielbasa, Polish sausage, bratwurst, or Italian sausage. You can use a single type of sausage or a combination. For a spicier kick, consider adding some chorizo or andouille sausage. Pre-cooked sausage is recommended.
* **Onion:** 1 large onion, chopped. Yellow or white onions work best. The onion adds sweetness and depth of flavor to the dish.
* **Garlic:** 2-3 cloves garlic, minced. Garlic enhances the savory flavor. Adjust the amount to your preference.
* **Apple (optional):** 1 large apple, peeled, cored, and chopped. Adds a touch of sweetness and complements the sauerkraut and sausage perfectly. Granny Smith, Honeycrisp, or Fuji apples are good choices.
* **Caraway Seeds (optional):** 1 teaspoon caraway seeds. Caraway seeds provide a classic German flavor and add a subtle anise-like note.
* **Juniper Berries (optional):** 6-8 juniper berries, lightly crushed. Adds a distinctive, slightly piney flavor often found in traditional sauerkraut recipes. Use sparingly, as they can be quite strong.
* **Bay Leaf:** 1 bay leaf. Adds a subtle, aromatic flavor.
* **Chicken Broth or Beer:** 1 cup chicken broth or beer (such as a lager or pilsner). Provides moisture and adds flavor. Chicken broth will give a milder flavor, while beer will add a richer, more complex taste. You can also use water, but the flavor will be less pronounced.
* **Brown Sugar or Maple Syrup (optional):** 1 tablespoon brown sugar or maple syrup. Adds a touch of sweetness to balance the tartness of the sauerkraut. Adjust to your preference.
* **Olive Oil or Vegetable Oil:** 1 tablespoon. For sautéing the onions and garlic.
* **Salt and Pepper:** To taste. Seasoning is crucial for bringing out the flavors of the dish. Be mindful of the salt content of the sausage and sauerkraut, and adjust accordingly.

## Equipment

* Slow Cooker (6-quart or larger)
* Large Skillet (optional, for browning sausage and sautéing onions)
* Cutting Board
* Knife
* Measuring Cups and Spoons

## Step-by-Step Instructions

Here’s how to make slow cooker sauerkraut and sausage:

**Step 1: Prepare the Ingredients**

* Rinse and drain the sauerkraut thoroughly. Place it in a colander and rinse under cold water. Squeeze out any excess liquid. This step helps to reduce the sourness of the sauerkraut, but you can skip it if you prefer a more intense flavor.
* Chop the onion into small dice. Mince the garlic. If using an apple, peel, core, and chop it into bite-sized pieces.
* Slice the sausage into 1-inch thick rounds or diagonal pieces. The shape is mostly aesthetic, so choose what you prefer. Slicing the sausage allows for more surface area to brown and release its flavor.

**Step 2: Brown the Sausage and Sauté the Onions (Optional but Recommended)**

This step enhances the flavor of the dish, but it can be skipped if you’re short on time.

* Heat the olive oil or vegetable oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned on all sides. This will take about 5-7 minutes. Browning the sausage adds a depth of flavor and color to the dish. Remove the sausage from the skillet and set aside.
* Add the chopped onion to the same skillet and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Sautéing the onions and garlic mellows their flavor and creates a flavorful base for the dish. Remove the onions and garlic from the skillet.

**Step 3: Layer the Ingredients in the Slow Cooker**

* Place half of the rinsed and drained sauerkraut in the bottom of the slow cooker. This forms the base of the dish.
* Top with the sautéed onions and garlic (if using), chopped apple (if using), caraway seeds (if using), and juniper berries (if using). Distribute these ingredients evenly over the sauerkraut.
* Arrange the browned sausage on top of the sauerkraut mixture. Spread the sausage evenly across the surface.
* Cover with the remaining sauerkraut. Ensure that the sausage is mostly covered by the sauerkraut.
* Add the bay leaf.

**Step 4: Add Liquid and Season**

* Pour the chicken broth or beer over the sauerkraut and sausage. The liquid should not completely cover the ingredients; it should come about halfway up the sides of the slow cooker.
* Season with salt and pepper to taste. Remember that the sausage and sauerkraut already contain salt, so start with a small amount and adjust as needed.
* Stir in the brown sugar or maple syrup (if using). This adds a touch of sweetness to balance the tartness of the sauerkraut.

**Step 5: Cook in the Slow Cooker**

* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The cooking time will vary depending on your slow cooker, so check for doneness after the minimum cooking time.
* The sausage is done when it is heated through and the sauerkraut is tender. The flavors should be well-melded.

**Step 6: Serve**

* Remove the bay leaf before serving.
* Serve the slow cooker sauerkraut and sausage hot. It can be served as a main course or as a side dish.

## Serving Suggestions

* **Mashed Potatoes:** A classic pairing with sauerkraut and sausage. The creamy potatoes complement the tangy sauerkraut and savory sausage.
* **Boiled Potatoes:** Another simple and satisfying side dish. Toss the boiled potatoes with butter, parsley, and a pinch of salt.
* **Potato Pancakes:** A traditional German or Polish side dish that goes perfectly with sauerkraut and sausage.
* **Spaetzle:** A type of German noodle that’s often served with hearty dishes like sauerkraut and sausage.
* **Bread:** Crusty bread, such as rye or sourdough, is perfect for soaking up the flavorful juices from the slow cooker.
* **Mustard:** Serve with a variety of mustards, such as Dijon, brown, or spicy mustard.
* **Sour Cream:** A dollop of sour cream adds a creamy tang to the dish.
* **Applesauce:** A sweet and tart applesauce provides a nice contrast to the savory sauerkraut and sausage.
* **Pickles:** Pickles, such as dill or bread and butter pickles, add a refreshing crunch and tang.
* **Beer:** A cold beer, such as a lager or pilsner, is the perfect accompaniment to sauerkraut and sausage.

## Tips and Variations

* **Adjust the Sourness:** If you prefer a less sour sauerkraut, rinse it multiple times or soak it in water for 30 minutes before cooking. You can also add more sweetness to the dish by using more brown sugar or maple syrup.
* **Add Vegetables:** Other vegetables, such as carrots, bell peppers, or potatoes, can be added to the slow cooker for extra flavor and nutrients. Chop the vegetables into bite-sized pieces and add them along with the other ingredients.
* **Use Different Types of Sausage:** Experiment with different types of sausage to find your favorite combination. Kielbasa, Polish sausage, bratwurst, Italian sausage, chorizo, and andouille sausage all work well in this recipe.
* **Add Smoked Meats:** For an even smokier flavor, add some smoked bacon or ham to the slow cooker.
* **Spice it Up:** Add a pinch of red pepper flakes or a chopped jalapeño pepper to the slow cooker for a spicy kick.
* **Make it Vegetarian:** Substitute the sausage with vegetarian sausage or smoked tofu for a vegetarian version of this dish.
* **Add Wine:** Replace some of the chicken broth or beer with dry white wine for a more complex flavor.
* **Thicken the Sauce:** If you want a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
* **Use Fresh Sauerkraut:** While canned or jarred sauerkraut is convenient, fresh sauerkraut (found in the refrigerated section of some grocery stores) offers a brighter, more complex flavor.
* **Don’t Overcrowd the Slow Cooker:** Make sure the ingredients fit comfortably in the slow cooker without being overly crowded. If necessary, cook in batches.

## Storage and Reheating

* **Storage:** Leftover slow cooker sauerkraut and sausage can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat in the microwave, on the stovetop, or in the slow cooker. If reheating in the microwave, heat in short intervals, stirring occasionally, until heated through. If reheating on the stovetop, heat over medium heat, stirring occasionally, until heated through. If reheating in the slow cooker, cook on low for 1-2 hours, or until heated through.

## Nutritional Information (approximate, may vary depending on ingredients used)

* Calories: 350-450 per serving
* Fat: 20-30g
* Saturated Fat: 8-12g
* Cholesterol: 70-90mg
* Sodium: 800-1200mg
* Carbohydrates: 15-25g
* Fiber: 5-8g
* Sugar: 5-10g
* Protein: 20-25g

## Conclusion

Slow cooker sauerkraut and sausage is a delicious, easy, and versatile dish that’s perfect for any occasion. With its tangy sauerkraut, savory sausage, and flavorful seasonings, this recipe is sure to become a family favorite. The slow cooker method makes it incredibly convenient to prepare, and the long cooking time allows the flavors to meld together beautifully. Whether you’re looking for a hearty weeknight meal or a crowd-pleasing dish for a potluck, this slow cooker sauerkraut and sausage recipe is a winner. So, gather your ingredients, fire up your slow cooker, and get ready to enjoy a comforting and flavorful meal!